The passion for all things smoked, whether it’s a side of beef or a piece of fruit has made a permanent mark on the culinary world. Chefs have been getting increasingly nerdy about it, hoarding fruitwoods and hardwoods and obsessing over smokers and cuts of meat. We are experimenting more and more with what eventually delivers that deep flavour and smoky perfume. And judging by the lines outside some restaurants, Australia is right on board with this trend. Is it just a smokescreen or a trend that's forever?
Here’s some inspiration on all things smoked:
An excellent smokehouse in Chippendale's hipster-foodie axis. Wonderfully tender, smoky meats done in a way that doesn't try too hard to be an American imitation, you won't be disappointed.
Fancy some smoked hen, creamed corned and sprouted grains? Come and see what all the fuss is about at the 2 hatted restaurant in Bowral and get on the smoking bandwagon.
Black Forest Smokehouse selects the finest Australian pork and freshest herbs and spices, and uses family recipes passed down through 4 generations to produce consistent, succulent and flavoursome hams, bacons, sausages and salamis – that you just won’t be able to resist!
Long before it became popular in Australia, American Steve Johnson brought smoking to QLD in 2006, and has never looked back. Cajun chicken cee-gars anyone?